Crockpot Beef Stew
Stew meat, potatoes and baby carrots cook for six hours in a beef bouillon broth, long enough for the beef to pull apart on a spoon while the potato chunks keep their edges. A cornstarch slurry stirred in at the end thickens the broth slightly. Everything goes into the slow cooker straight from the cutting board, and browning the meat first is optional.
Ingredients
- 1 lb stew meat
- 3 large potatoes cut into 1 inch pieces
- 2 c baby carrots cut in half
- 1/2 t salt
- 1/2 t pepper
- 1/2 t garlic
- 3 c water
- 2 T beef bouillon paste like Better Than Bouillon or 8 cubes
- 1/4 c cornstarch
Instructions
- Peel the potatoes (if desired) and cut them into 1 inch pieces. Cut the baby carrots in half.
- Optional: Brown the stew meat in a skillet over medium-high heat first, just enough to brown one or two sides of the pieces.
- Add the stew meat to the bottom of the crockpot, along with any pan drippings if you browned it.
- Add the salt, pepper, garlic and beef bouillon over the meat.
- Place the potatoes and carrots on top.
- Pour the water in.
- Cover and cook on low for 6 hours.
- Mix the cornstarch with a couple teaspoons of water to make a slurry. Stir it into the crockpot, cover, and cook 15 minutes, until slightly thickened.
Notes
Optional: brown the stew meat in a skillet over medium-high heat before it goes into the crockpot, then scrape the meat and any pan drippings into the pot. The recipe is written to skip this so there is only one pot to wash.
Nutrition
Calories: 224kcalCarbohydrates: 27gProtein: 19gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gCholesterol: 47mgSodium: 301mgPotassium: 813mgFiber: 4gSugar: 3gVitamin A: 5887IUVitamin C: 22mgCalcium: 46mgIron: 3mg
Tried this recipe?Let us know how it was!